Wednesday, July 22, 2009

Po'e (POH-eh) is a popular fruit pudding found at all traditional Tahitian tamara'a barbeques. Originally the pudding was wrapped in banana leaves and baked in the fire pit. This simple baked version is easier in the modern kitchen.

4-6 servings

Ripe bananas, peeled and cut into chunks -- 6-8

Brown sugar -- 1/2 cup

Arrowroot or cornstarch -- 1 cup

Vanilla -- 2 teaspoons

Coconut cream -- 1 cup

Method

Preheat oven to 375°F. Puree the bananas in a blender or food processor. There should be enough puree to make 4 cups.

Mix together the brown sugar and arrowroot or cornstarch. Add this mixture and the vanilla to the bananas and process well. There should not be any lumps of starch. Adjust sugar to taste.

Butter a 2-quart baking dish and pour in the puree. Bake for 30-45 minutes, or until the pudding is firm and bubbling. Remove from oven and allow to cool. Cover with plastic wrap and refrigerate until well chilled.

Cut into cubes and place into a large serving bowl or in individual bowls. Top with a dollop of coconut cream, a little more brown sugar and serve.

Variations

Try substituting papaya, mango, pineapple or other tropical fruits for some of the bananas. Just make sure there is a total of 4 cups of fruit puree. Ripe plantains can also be substituted for the bananas.

Try wrapping the pudding in buttered banana leaves and baking it for a more original presentation.

Notes

Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk. Don't shake the can before you open it and you can skim it right off the top.

Peel and chop mangos into small chunks. In a large container or bowl add mangos, heavy cream, pineapple juice, coconut cream, sugar and crushed ice. Mix with a large spoon to blend ingredients and dissolve sugar. Refrigerate or serve immediately. Drink must be stirred before serving if it is held in the refrigerator. Makes 24 8-ounce servings.